[COLOR="DarkSlateGray"]Hi folks...
Just discovered this great Dark Chocolate Refrigerator Candy. I'm still evaluating the possible side effects other than yelling 'WOW!' outloud and a great satisfaction of the chocolate-gene in me. Melts in the mouth (and probably at room temp as well).

I'm looking for uses, and wondered if you have found some other than cutting a small piece off and just holding it on the tongue and sucking gently as it melts (which is amazing). Like chocolate silk...

I'm also curious as to possible side effects with it. I know some will probably point out the possible stall factor which is for me a pretty non-factor since I'm not worried about the rate my body adjusts to it's appropriate size - I've got years to accomplish that.

Here's how it works...
-Measure liquids into a bowl where they combine
-Put cocoa powder and splenda in 2 cup Pyrex measuring cup
-Pour liquid ingredients into powders
-Blend immediately and thoroughly with hand blending wand
-Refrigerate in 6.5'' square container for 30 minutes
-Keep in Fridge (or it will melt in your hand before you can get it into
the mouth)

I make mine with just coconut oil, equal, and cocoa. I made one recently using coffee mate powder because I ran out of cream (and what we have here is heavy whipping cream) and it's also really really good.

It looks amazing. I bet the butter helps the flavor a lot. I'd think it would be awesome as an add-on to one of the low carb pastries like the oopsies. I might think of using it layered with some good greek yogurt for those HAVE to have chocolate days.

__________________
Su
"A friendship that exacts oneness of opinion and conduct is not worth much." (Mohandas Gandhi)
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"You only live once, but if you do it right, once is enough." (Mae West)
"Don't cry because it's over. Smile because it happened." (Theodor Seuss Geisel, a.k.a. Dr. Seuss)

Wow, another variation (and does this one look tasty) of the Coconut Oil "Bark" that keeps floating around.

Where did you find it? (you might want to attribute it to the author/site) or did you develop this one on your own? It does look scrumptious.

Stall effects? As you say, you have margin, but some would have to account for every single carb AND for the total calorie value, which is pretty high (puts hand up)...

Uses? Mmmmmmmmmmmm, think of it as a ganache (used for a truffle base or a "cake" filling or topping or....) or thick chocolate "sauce" (yogurt, ice cream, LC "toast" spread) or a "parfait" layer with fresh berries or swirled through homemade LC ice cream or just through a dose of heavy whipped cream (fold together lightly til just streaked)...possibilities are wide open.

[COLOR="DarkSlateGray"]Hi Jude...
Thanks for reading and the suggestion to add credits...

Ella5 posted a thread on ''Finally, some chocolate...'' in the main lowcarb lobby with a partial recipe which she elaborated upon after questions.

Changes to the original and another credit...
I doubled the quantities listed. Also, I barely liquified both the coconut oil and butter before blending it with other liquids, and then mixed it to a smooth consistency with our Braun hand blender (we call it the 'boatmotor') as opposed to with a fork...

Coconut bark is like a ganache, only with the solid CO that gives it a nice "snap" unlike butter or another saturated fat. Best way to enjoy coconut bark is right out of the fridge, since CO has such a low melting temp. The only side effect would be slowed progression of weight loss due to excess cals, I'd imagine. And that CO will raise your LDL (whether this is a bad thing or not is a point of contention in the field of nutritional science).

I've no idea what I did wrong. Maybe it was the stevia. But mine was so bitter it was impossible to eat. Besides that picture above is creamy yummy looking. Mine had a layer of white on top where it looks like the coconut oil rose to the top, and was hard until you picked it up.
Soooo today I'm going to see if I can play with it and make something edible out of it. Any guesses as to what I might have done wrong?
Vikki

I've no idea what I did wrong. Maybe it was the stevia. But mine was so bitter it was impossible to eat. Besides that picture above is creamy yummy looking. Mine had a layer of white on top where it looks like the coconut oil rose to the top, and was hard until you picked it up.
Soooo today I'm going to see if I can play with it and make something edible out of it. Any guesses as to what I might have done wrong?
Vikki

If you heat the butter and CO to a high enough temperature, the solid will separate from the heat. You have to heat it really loooow and slooow so you don't get the greasy top layer.

question, do you think this would be ok to eat every day as a way to up my fats?? I made the double batch like you and i cut it into about 20 squares, im thinking of eating 2-5 a day as a way to up nmy fats.

Changes to the original and another credit...
I doubled the quantities listed. Also, I barely liquified both the coconut oil and butter before blending it with other liquids, and then mixed it to a smooth consistency with our Braun hand blender (we call it the 'boatmotor') as opposed to with a fork...

Thanks Jacks,
I used stevia and liquid splenda but your right I should have use erythitol. I will give that ago tomorrow. Didn't have time to deal with it today. And I probably did over heat it as well. Thank you so much. That gives me something I can work with. I'm pretty new to the coconut bark and candies. I've only tried it a few times and never with great success. I do much better with the microwave brownies...giggle almost impossible to screw up.

[COLOR="DarkSlateGray"]Hi ccmilk...
Boy this was a 'minimalist' recipe for me. I mean barely melt the butter and coconut oil and blend it with the blending wand and into the container then off to the fridge. It is so-o-o-o-o-o easy.

It was made, assembled, deposited in the fridge, and the impliments cleaned in under 5 minutes. My kind of recipe - and it tastes so good as well!

I've had such good results both taste and texture-wise using Splenda I'm not switching (even though we have other non-sugar options in our house). The chocolate already has potential for a sharp flavor, there is no desire to enhance that on my part.[/COLOR]

Thank you for this recipe. Finally one worked! I used stevia, Erythritol and a touch of Splenda. It was so good!! The only thing is I wish it was more transportable for traveling as in my temperatures, when it was out of the refrigerator for 5 minutes, it was turning liquid.

You know, I can follow a complicate recipe or even come up with one of my own no problem, give me something easy to follow and I'm sure to screw it up...giggle
I'm sure it was the stevia, I'll just make sure I use the splenda next time.
Hugs,
Vikki

I used salted butter and it didn't taste to salty to me. All of our taste buds are so different though. CO bark with Splenda was just too bitter to me. This is the first candy I have really enjoyed and it is so easy to make.

__________________
Good broth resurrects the dead. ~ South American Proverb

OK, I froze the candy....much better than straight out of the fridge. Also, I was thinking....I used salted butter, maybe unsalted butter would be better.

What did everyon else use?

Uncooked recipes like this bark and the peanut butter fudge (do a search for it) taste MUCH better with unsalted butter IMO. Salted better is waaay too salty for use in recipes. Depends on how salty you like your food, like sungoddess said.